Royal Blush Reviews

by Eben Freeman, of Tailor Restaurant in New York City

Epicurious
February 2009

2.5/4

reviews (3)

33%

make it again

Photo by Elizabeth Perrin

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

I have to say firstly that fruit purees rarely add the needed demention that is sought after. Using a flavored vodka, or steeping the fruit in vodka over several days works better. I added raspberries to the cherries for the puree. My roommate then extracted the syrup from the puree and said "You need to add 3 times the amount of fruit to the glass to even begin to taste it". I also added the sugar and lime directly to the puree so that the lime would not overpower the fruit. This was good, but far from great. I think I'd rather just bob the fruit in my glass of champagne with a lemon curl.

I liked this drink
although it's too
heavy on the lime. I
will use less next
time. The cherries
add surprisingly
little flavor
(perhaps the lime
overpowers it). I
would make it again
with different
proportions.